What You'll Need

Equipment

- Cutting board
- Oyster knife
- Scissors
- Rubber mallet

Ingredients

- Abalone

Chef Notes

Abalone is an edible mollusk found in warm seas. It has a shallow shell lined with mother-of-pearl. There are seven species of abalone on the West Coast, and about 100 species recognized globally. Abalone grows very slowly, and can be difficult to come by as commercial fishing or diving is restricted in the US and is tightly regulated in other regions. As such, it is considered a delicacy in many cuisines.

Abalone can be prepared and served many different ways, including sautéed, grilled, steamed, and boiled.

Chef Louis uses a rubber mallet to help tenderize the abalone. The impact from the mallet helps break down connective tissues, contributing to a softer and more pliable texture. To learn more about the technique of tenderizing, visit Chef Bryon Freeze’s “How to Tenderize Protein” tutorial located at the bottom of the page.